Slow Cooker Broccoli Cauliflower Cheese Soup
on Oct 24, 2016, Updated Aug 25, 2024
This post may contain affiliate links. Please read our disclosure policy.
Loaded with broccoli, cauliflower and extra sharp cheddar cheese, this healthy Slow Cooker Broccoli Cauliflower Cheese Soup couldn’t be easier to make!
I think I’ve used my slow cooker more this month than I have all year. I go through phases using it and I’m currently on the use phase. Saturday I made my husband chicken enchiladas for his birthday dinner and made the chicken in the slow cooker. I didn’t have time to mess with dinner one day last week so I threw some chicken in it and made shredded buffalo chicken. I’ve also been making soup like crazy, so I figured why not make one that can be easily made in the slow cooker. No fuss, minimal dishes and a big pot of this Slow Cooker Broccoli Cauliflower Cheese Soup waiting for you to devour!
There’s probably a hundred recipes for broccoli cheese soup out there, but not as many for broccoli cauliflower cheese soup. Since I always have cauliflower in my fridge I figured combining the two was a great way to differentiate my recipe from some of the others.
Creamy, cheesy soups are ones I generally avoid at restaurants because they’re usually a calorie/fat/sodium bomb. They use excessive amounts of cheese and cream and not so much of the good for you stuff, vegetables. Then of course you have to have a sandwich, salad or at least some warm bread with it, because that bowl of soup isn’t going to keep you full.
I’m happy to report that this Slow Cooker Broccoli Cauliflower Cheese Soup is not a calorie/fat bomb, contains plenty of vegetables, is super thick and creamy like you want this soup to be and it keeps you full! Instead of using a ton of cream, cream cheese or canned condensed soups to make this soup creamy, I used my favorite protein packed substitute, Greek yogurt! I honestly don’t know how I got by before this thick yogurt came into existence. While there is definitely a fair amount of cheddar cheese in the soup, it’s probably not as much as you’ll find in many recipes. I used an extra sharp cheddar as a way to get more flavor without having to use as much. This soup is the perfect dinner on a cold night and I’m sure there are plenty of those headed my way. Enjoy!
More Soup Recipes
Lightened Up Creamy Chicken Noodle Soup
Sausage, Kale and White Bean Soup
Slow Cooker Broccoli Cauliflower Cheese Soup
Ingredients
- 3 cups broccoli florets chopped
- 2 cups cauliflower florets chopped
- 2 cloves of garlic minced
- 1/2 cup diced yellow onion
- 1 large carrot diced
- 3 1/2 cups low sodium vegetable or chicken broth
- Kosher salt black pepper and hot sauce to taste
- 1 cup low fat milk
- 6 ounces extra sharp white cheddar cheese shredded
- 1 cup plain non-fat Greek yogurt 2% or whole may also be used
Instructions
- Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker. Stir everything together then cover with the lid and set to low. Cook for 6-8 hours or until the vegetables are very tender.
- Use an immersion stick blender or regular blender to purée the soup until it's smooth. Add in the milk and cheese and blend until the cheese is melted and everything is combined. Blend in the Greek yogurt until combined and the soup is smooth. Taste for seasoning then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is a serving size? 1 gram is not very much.
The soup makes 4-6 servings.
I’ve made this recipe several times! I love that you can keep it simple as written on busy days or easily jazz it up a bit. My favorite variation: use chicken bone broth for extra protein, save some of the chopped veggies and roast at the end to add some bigger pieces after pureeing and boost the flavor, extra carrots, and add mushrooms! Veggie and protein full, perfect for trying to eat healthier during the cold months!
Absolutely love this soup! Have made it a few times this winter and it’s a hit with my family. Warm, filling and packed with veg and protein! Thanks for all your great recipes Danae!
I’m cooking veggies now but don’t have yogurt or white cheddar cheese. I have Monterey jack cheese. How do you think that would taste. And half and half. Could that be used for yogurt
Yes, Monterey Jack will work great and the half and half should as well.
Excellent soup!
Next time, I do think I will either leave some broccoli “chunky” or add a few cooked broccoli roughly chopped after blending the soup. Just a texture thing (more for my daughter).
Only change I made: whole milk products instead of low fat.
This broccoli cauliflower cheese soup recipe looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks, Danae for sharing!
Excellent recipe, but I made a couple changes: I made extra veggies with the crock pot and took them out before blending the rest of the veggies. Then I added those veggies afterwards into the completed soup, which gives the soup some nice texture and little pockets of extra flavor. I also used less cheese, milk, and yogurt than the recipe called for (it was still very creamy and cheesy!) Thanks for this recipe!
Just made this soup and it’s delicious! Added a teaspoon of Organic roasted chicken better than bouillon. After blending I added a cup of chopped broccoli for texture. I love hearty, healthy & rich soups without flour and yucky canned cream soups! Thanks for a great recipe!
I’m so glad you liked the soup Jessi, thanks for trying it out!
This is so delicious! I had bok choy that was needing to be used up so it went in as well! I did add cream instead of milk though but a great success for my fussy eaters xx
Happy to hear the soup was a hit Anneke! Thanks for giving it a try.